Pork Sausage

Name: Pork Sausage
Prep time: 120 min
Total time: 1680 min
Ingredients: 1½ kg 30% fat pork; 90 ml red wine; 6 g fennel seeds; 1 tbsp butter; 6 g black peppercorn; 2 tsp vegetable oil; 25 g salt; pork casing

1d 4h

A nice pork sausage with toasted fennel seeds. You can use any cut of meat, as pork leg, but it's important to have at least 30% of fat.

You can also try other flavors to your liking!

Soak 3 m of pork casing in cold water to remove its impurities
Cut 1½ kg of pork into medium chunks
Spread out the pork on a tray and put in the freezer for 1h to firm
Grind the pork using the largest setting on the meat grinder
Toast 6 g of fennel seeds over medium heat until fragrant
Toast 6 g of black peppercorns over medium heat until fragrant
Grind the fennel seeds into a medium-fine powder
Grind 6 g of black peppercorns into a medium-coarse powder
Season the pork with the spices
Add 25 g of salt and 90 ml of red wine
Mix well to distribute the seasonings
Add 1 tsp of vegetable oil to a frying pan over medium-high heat. Place a small patty of the seasoned pork and cook through. Taste and adjust the seasoning on the rest of the pork if needed
Put the pork in the sausage stuffer cylinder
Connect the cylinder to its base
Add the entire casing around the stuffing tube
Tie a knot at the end of the casing
Wet the work surface and fill the casing, using your hand to compress the stuffing and eliminate the air
Pinch and twist sections of the sausage to create the links
Tie a knot on the open side of the casing
Place the sausage on a rack and refrigerate for 1d to remove some moisture. Do not crowd the rack
Cook each sausage with 1 tsp of vegetable oil and 1 tbsp of butter over medium-high heat until deep brown on all sides. The pork sausage is ready
Enjoy your delicious homemade pork sausage!